Asian Sweet Chili Shrimp

Easiest and most delicious shrimp you can make in 15 mins with garlic and Thai sweet chili sauce. SO good!

INGREDIENTS

• 1 1/2 pounds uncooked large shrimp, peeled and deveined
• 1 tablespoon butter (stovetop version only)
• Asian Sweet Chili Marinade
• 1/4 cup Asian sweet chili sauce (like Mae Ploy)
• 1/4 cup honey
• 1/4 cup lime juice
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons olive oil
• 3 garlic cloves, minced

Glaze:

• Reserved marinade (in cooking process)
• 1/4 cup water
• 2 teaspoons cornstarch

Garnish:

• Salt and pepper to taste
• sriracha to taste
• sesame seeds
• cilantro

COOKING PROCESS

1. In a medium bowl, whisk together all of the Asian Sweet Chili Marinade Ingredients. Measure out 1/4 cup and add this to a large freezer bag along with shrimp (the remaining Marinade will become your Glaze). Marinate 30-60 minutes.
2. STOVETOP DIRECTIONS: Discard Marinade and pat shrimp dry. Melt butter in a large skillet over medium high heat. Add shrimp and cook just until opaque, about 3 minutes. Remove shrimp to a plate.
3. Whisk 1/4 cup water and 2 teaspoons cornstarch to the reserved Marinade/Glaze. Add to saucepan and simmer until thickened. Add shrimp and toss to combine.
4. Season with salt and pepper to taste. Stir in sriracha for more heat if desired. Garnish with sesame seeds and cilantro (optional).

GRILL DIRECTIONS:

1. Drain and discard marinade. Thread shrimp onto skewers (if using wooden skewers, soak skewers for at least 30 minutes in water).
2. Grease grill and heat to medium high heat. Grill shrimp for 3-5 minutes on each side or until shrimp has become pink and firm being careful to not overcook.
3. Whisk 1/4 cup water and 2 teaspoons cornstarch to the reserved Marinade/Glaze. Add to saucepan and simmer until thickened (you can do this on your grill). Season with salt and pepper to taste. Stir in Sriracha for more heat if desired.
4. Generously brush shrimp with Glaze or use as a dip. Garnish with sesame seeds and cilantro optional).

Bon Appeti!